Cinnamon Sugar Mix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick blend of sugar and cinnamon to sprinkle or bake into treats. Uses slightly less sugar than usual to keep it from getting grainy or overpoweringly sweet. Substituted brown sugar for white for a deeper note; balances cinnamon’s bite with subtle caramel tones. Stored airtight to hold freshness and prevent clumping. Perfect for tops of toast, pies, or dusting coffee or oatmeal. Mix once, keep handy. No cooking required. Adjust quantities as you go. Moisture kills the mix—watch your bowl before storing. Rescues tired desserts.
Prep:
4 min
Cook:
0 min
Total:
4 min
Servings:
Half cup
#spice mix
#dry ingredients
#kitchen staple
#quick recipe
#baking helper
Dusty sweet with spicy heat. Cinnamon and sugar dance, no stove needed. Tried it white sugar first; too sharp, ended up gritty and flat. Brown sugar adds chew and earthiness, better. Mix carefully or you get lumps, clumps, sticky mess. Make small batch, keep sealed airtight or humidity kills texture overnight. Sprinkle on toast, coffee, fruit—anything boring needs this quick punch. No fancy tools, just bowl and spoon. Smells warm, rich, cozy. Ideal after mix to test aroma: too powdery means uneven blend, too sticky means moisture snuck in. Learned from past clumping disasters. Adjust to mood—throw in nutmeg or cardamom, add salt to cut sweetness. Always store right—otherwise waste. A staple on standby. Grab jar, dimple a pinch, done. Easy fix for bland.
Ingredients
- 1/2 cup brown sugar, packed lightly
- 2 tablespoons ground cinnamon
About the ingredients
Brown sugar swapped for white to avoid crystal grit and add depth; moisture content lends chew and richer mouthfeel. Cinnamon amount slightly reduced from standard; too much can overwhelm or dry out mix. Optional tweaks: a pinch of fine sea salt cuts cloying sweetness, balances flavor. For alternative spices, cardamom and nutmeg bring subtle complexity without overpowering. Always use fresh ground cinnamon; old stuff dull, bitter. Dry ingredients only; moisture invites clumping, spoilage. Storage key: airtight container mandatory. Use a glass jar; plastic risks opening improperly. Keep away from steam and heat. Small batches better; large mixes risk stale taste. Recheck often—sugar can cake quickly in humid kitchens. Easy to tweak ratio on the fly: add more sugar if too spicy, more cinnamon if weak.
Method
- scoop sugar and cinnamon into small bowl; resist shaking container directly or it clumps hard
- whisk or stir vigorously until colors swirl and granules blend evenly; cinnamon must coat sugar fine, no lumps lingering
- transfer immediately to airtight glass jar or container; humidity ruins texture fast, so seal tight after mixing
- to test freshness, sniff before each use; sweet warmth with spicy punch means good
- store away from heat and moisture; fridge shortens life by condensation; keep dry, dark
- if mixture feels sticky, spread thin on parchment to dry before resealing
- to change punch, swap half cinnamon for ground cardamom or nutmeg for warmth twist
- to cut sweetness, add pinch of fine sea salt or swap 25% sugar for granulated stevia—stirs more, no clumping
Cooking tips
Mixing matters. Pour cinnamon into sugar bowl; dumping sugar into cinnamon often causes clumps. Whisk or stir vigorously until color and texture even, no visible specks or lump clusters. A dry spoon and bowl critical; wet tools introduce moisture fast, causes sticky spots you must break up. Transfer to jar immediately after mixing; air exposure can dry or absorb kitchen humidity. Store sealed, dark, cool spot—avoid fridge unless sealed perfectly or condensation ruins mix. To fix sticky clumps, spread thin on parchment, air dry till loose again. Perfect test: pick a pinch, smell it warm and spicy; if musty or dull, toss. Customize seasoning by swapping 20–30% cinnamon for other ground spices for seasonal twists. No cook time here; blending speed and careful storage equals success. Clumping is enemy number one—avoid water all costs.
Chef's notes
- 💡 Measure brown sugar packed lightly, not tight. Too dense, clumps form fast. Cinnamon dose trimmed. Too much dries mix or overwhelms balance. Whisk dry; no lumps or specks. Tools dry too - wet spoon ruins texture fast. Air mixes humidity traps clumps. Use glass jar, seal tight. Plastic jars risk gasket leaks over time.
- 💡 Swap half cinnamon for cardamom or nutmeg for flavor twist. Cardamom adds bright complexity while nutmeg deepens warmth. Both less harsh than extra cinnamon. Good to tweak mix on the fly. Salt pinch cuts sweetness slightly but don’t overdo or flavor goes flat. Experiment small batches first before big mix.
- 💡 Store mix in cool, dark, dry place, away from fridge steam. Fridge condensation wrecks texture. If clumps form, spread mix thin on parchment, air dry till loose again. Smell test: warm spicy scent, no mustiness. Too powdery means uneven blend; sticky means moisture snuck in. Protect from kitchen steam and heat sources always.
- 💡 Whisk vigorously, watch sugar grains swirl and cinnamon coat evenly. No lumps lingering. Pour cinnamon into sugar, not reverse. Dump sugar into cinnamon makes clusters. Mix immediately into jar. Don’t set bowl near sink or humid air while mixing. Mix small batches often; large batch risks stale taste and clumps overnight.
- 💡 Adjust sweetness or spice by adding more sugar if bite too strong; more cinnamon if weak. Cinnamon age matters; fresh ground packs punch, old ground bitter and dull. Use fine ground cinnamon only. Brown sugar adds chewiness, moisture content prevents gritty sugar crystal bite common with white sugar. Keep moisture out no matter what.
Common questions
Why use brown sugar instead of white?
Brown sugar adds chew and moist mouthfeel. White sugar sharper, gritty texture. Brown sugar moisture helps mix avoid drying out. Gritty mixes come from white sugar alone. Brown sugar deeper flavor too, earthy notes balance cinnamon bite.
How to prevent clumps forming?
Dry tools only; wet spoons cause sticky spots that merge. Mix cinnamon into sugar gently but thoroughly so clumps break early. Store airtight, glass jars best. Avoid kitchen steam and warm spots. Clumps mean moisture. Spread thin on parchment to fix clumps after if stuck.
Can I add other spices?
Yes. Swap 20–30% cinnamon for ground cardamom or nutmeg. Cardamom gives floral brightness; nutmeg warmth but mild. Avoid over-spicing or mix falls flat. Experiment small tweaks at a time. Keep all dry powders fresh. Old spices dull taste fast.
Best way to store mix?
Airtight container mandatory. Glass jars seal better than plastic. Store in dry, dark cupboard away from heat. Fridge condenses and ruins texture unless perfectly sealed. Small batches better to keep freshness. Check often, sugar cakes fast in humid kitchens. If sticky, air dry mix before returning to jar.
